Did you know this zucchini can grow up to 2 inches in length every 24 hours? Using zucchini as an alternative to pasta is a great way to skip the carbs and bloated feeling after a huge plate of pasta. This recipe is filled with nutrient-rich ingredients and is a fun way to enjoy zucchini. Zucchini is a summer squash, grown on a vine when immature. The rind is still tender and easy to eat. Zucchini has low fat and calorie content and contains vitamins like manganese, and vitamins A and C.
When choosing your zucchini look for soft spots as they will change the taste. Look for one that is small to medium size, in this case, bigger isn’t always better. The bigger zucchinis have less flavor because of their water content. Look for a vibrantly colored zucchini as these will taste best. Interestingly, the zucchinis with a stem last longer.
Warm the olive oil in a nonstick frying pan over medium heat.
Start cooking the diced carrot and green beans and stir in the peeled zucchini.
Cook for 5 minutes.
Add the minced garlic and stir in the almond milk and peanut butter.
Season with salt and pepper to taste, dried dill, and dried oregano.
Mix and cook for about 5 minutes.
Serve and enjoy.
Ingredients
Directions
Warm the olive oil in a nonstick frying pan over medium heat.
Start cooking the diced carrot and green beans and stir in the peeled zucchini.
Cook for 5 minutes.
Add the minced garlic and stir in the almond milk and peanut butter.
Season with salt and pepper to taste, dried dill, and dried oregano.
Mix and cook for about 5 minutes.
Serve and enjoy.
